John Myers
Contents
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Ingredients
- 6 slices of grilled pork neck
- 125 g 1 large onion
- 4 piece Gherkins
- 3 piece Eggs
- 2 Sachets Gelatin
- 2 tbsp Light rice vinegar
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Instructions
- Boil eggs (3 pieces) hard, quench, peel and cut into slices. Divide the meat on the 4 flat bowls, peel and quarter the onion, cut into slices and assemble in strips. Cut the pickles into slices. Distribute the onion strips, pickle slices and egg slices on the 4 bowls. Prepare the gelatine according to the instructions on the package, stir in light rice vinegar (2 tbsp) and coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and distribute the liquid over the 4 bowls. Put everything in the refrigerator for 4 - 5 hours. Serve the plate soup with bread or fried potatoes and Tatarska omaka (a spicy mayonnaise from the Czech Republic).
*) siehe mein Rezept
- Grilled pork neck with sauce, ham and French beans and triplets
